Pork And Port Casserole With Cranberries, Chestnuts And Shallots

• 4 tablespoons vegetable oil
• 3 lbs pork steaks, cut into large cubes
• 1 tablespoon ground coriander
• 2 tablespoons all-purpose flour
• 2/3 cup ruby port
• 2 1/2 cups chicken stock
• 1 lb shallot, peeled
• 2 ounces light muscovado sugar
• 3/4 lb fresh cranberries
• 9 ounces peeled chestnuts, drained
• salt & freshly ground black pepper

1. Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
2. Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-11/4 hours until almost tender.
3. Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.
4. Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.

vegetable oil, pork, ground coriander, flour, ruby port, chicken stock, shallot, sugar, fresh cranberries, chestnuts, salt

Taken from www.food.com/recipe/pork-and-port-casserole-with-cranberries-chestnuts-and-shallots-345548 (may not work)